A customer wants me to use Bavarian Cream as a filling. I'm frosting the cake with BC. I've never used Bavarian Cream as a filling, mainly because I'm afraid of it oozing out the sides. Is Bavarian cream ok to use as a filling or is it too "soupy". And can I use it in a tierd cake?
Bavarian cream is great as a filling.
Just don't overfill and be sure to use a b/c dam to keep all that goodness where it's supposed to stay!
Everything you need to know to make tiered/stacked/layer cakes:
(Links to Wilton's cake assembly help... How to level, dam, etc. and so much more.)
BTW, Bavarian Cream comes as a sleeved pastry filling (usage chart in above thread) that doesn't require refrigeration.